A zesty and refreshing alternative to cooked cranberry sauce. Both clementines and cranberries are loaded with antioxidants, including vitamin C. Recipe by Trina Kaufman.
Ingredients
- 1 (2-inch) piece ginger, peeled
- 3 clementines, unpeeled, stems removed
- 2 cups fresh cranberries
- 3 tablespoons honey or to taste
Instructions
- Halve ginger and place in food processor; run until finely minced. Cut each clementine in half crosswise; remove any seeds. Place in food processor, peel and all, with cranberries and honey; process until smooth, scraping down sides as needed.
Notes
PER SERVING (2 tablespoons): 29 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 8g carb, 1g fiber, 0mg sodium
